Fruited Pork Loin
|Dried apricot halves||1 Cup (16 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Pork loin roast||5 Pound (Backbone Cracked)|
|Corn syrup||1 Cup (16 tbs) (Light Or Dark)|
|Orange peel||1 Tablespoon, grated|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
In small saucepan, combine apricots and sherry.
Cover and cook over medium heat, stirring occasionally, until liquid is absorbed.
Trim excess fat from surface of roast.
Cut deep slits in meat directly over rib bones; insert 3 or 4 apricots in each slit.
Place roast, bone-side down, on rack in roasting pan.
Roast in 325°F oven 1 to 2 hours or until meat thermometer registers 160°F.
Meanwhile, prepare glaze.
In small saucepan, stir corn syrup, orange peel, orange juice and soy sauce.
Bring to boil; reduce heat and simmer 5 minutes.
Set aside half of glaze to serve with pork loin.
Brush pork loin frequently with remaining glaze during last 30 minutes of roasting.
Serve with reserved glaze